Curry Deviled Eggs

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Curry Deviled Eggs
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Servings
16 deviled eggs
Servings
16 deviled eggs
Curry Deviled Eggs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
16 deviled eggs
Servings
16 deviled eggs
Ingredients
Servings: deviled eggs
Instructions
  1. Place eggs in a large pot of water and bring to a boil, then reduce to a strong simmer/light boil. Cook for 14 minutes. Immediately remove the eggs, drain off the water and add eggs to an ice bath. Allow to cool completely before proceeding.
  2. Peel eggs and cut them in half lengthwise. Take six of the egg yolks and mash them with a fork until they are fine crumbs.
  3. Take a green onion and cut off the green part. Do not use the white part of the onion because it will be too strong. Finely mince the green onion and dried cranberries. You want these very fine.
  4. Stir together the Miracle Whip, mayonnaise, curry powder, salt and yellow mustard. Then stir this mixture into the egg yolks. Add the onion and cranberries and stir until combined. Adjust salt and pepper to taste. Fill the center of shells with mixture. Chill and serve.
  5. These are best made 2 hours in advance so the curry flavor can permeate. If desired, sprinkle with a hint of curry powder before serving or garnish with additional cranberries or minced onion.
Recipe Notes

Note: For this recipe, I only use six of the egg yolks but always make an extra two or three eggs because some just don’t turn out. If you are lucky and all eight work, you can still stuff the whites, as there will be leftover filling. Curry powders range in flavor and strength, so start with ½ teaspoon, but you may add another ¼ teaspoon if yours is not very strong.

Recipe Credits:
Juliana Goodwin
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